These herbed cream cheese-filled mushrooms are a delightful appetizer, combining rich flavors and a creamy texture in every bite.
Ingredients
12 pieces mushrooms
1 tablespoon cooking oil
2 cloves garlic
8 ounces cream cheese
1/4 cup Parmesan cheese
1/2 teaspoon black pepper
1/2 teaspoon onion powder
a dash cayenne pepper
Method
Preheat your oven to 350°F (175°C) and prepare a baking sheet by lightly greasing it with cooking spray.
Gently clean the mushrooms with a damp cloth and carefully remove their stems. Finely chop the stems and set the caps aside.
In a skillet, warm some oil over medium heat, then add the chopped mushroom stems and minced garlic, cooking until the moisture has evaporated, which should take about 3 to 5 minutes. Make sure the garlic doesn't burn.
Once the mixture has cooled for about 10 minutes, transfer it to a bowl and mix in cream cheese, grated Parmesan cheese, black pepper, onion powder, and a pinch of cayenne pepper until the mixture is smooth and well combined.
Generously fill each mushroom cap with the creamy mixture and arrange them on the prepared baking sheet.
Bake the filled mushrooms in the oven for approximately 20 minutes, or until they are thoroughly heated and a bit of liquid is visible beneath each cap.
